Finca La Hermosa began in 2010 as an abandoned parcel on the slopes of the Acatenango volcano, with no water or electricity. Today it's a thriving family farm run by Claudia and Max, whose resourcefulness and dedication to sustainability and quality have earned them multiple Cup of Excellence placements. Planted alongside the larger lots that go into our year-round products like Fast Forward are 32 varieties not often seen in Guatemala. Among those is Pacamara, a cross of Pacas and Maragogipe developed in El Salvador, where it dominates the national Cup of Excellence. Grown in Acatenango's volcanic soil, the variety shows similar brilliance here: complex notes of ripe honeydew and bright green apple, carried by a creamy body that ties the cup together. Pronunciation: FEENG-kah lah ehr-MOH-sah

Finca La Hermosa began in 2010 as an abandoned parcel on the slopes of the Acatenango volcano, with no water or electricity. Today it's a thriving family farm run by Claudia and Max, whose resourcefulness and dedication to sustainability and quality have earned them multiple Cup of Excellence placements. Planted alongside the larger lots that go into our year-round products like Fast Forward are 32 varieties not often seen in Guatemala. Among those is Pacamara, a cross of Pacas and Maragogipe developed in El Salvador, where it dominates the national Cup of Excellence. Grown in Acatenango's volcanic soil, the variety shows similar brilliance here: complex notes of ripe honeydew and bright green apple, carried by a creamy body that ties the cup together. Pronunciation: FEENG-kah lah ehr-MOH-sah